Penne asparagus salad with Parma ham

Name: Penne asparagus salad with Parma ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g pickled Kalamata olives in oil, with stone; 200 g Ciabatta bread; 8-9 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g green asparagus; 1 Onion; 1 Garlic clove; 100 g dried soft tomatoes; 30 g Radish sprouts; 40 g Parmesan cheese; 4 TABLESPOONS light balsamic vinegar; 525 g (approx. 250 g dried) cooked penne noodles; 7-10 Tbsp Sugar; 6 discs Parma ham

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g pickled Kalamata olives in oil, with stone
200 g Ciabatta bread
8-9 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g green asparagus
1 Onion
1 Garlic clove
100 g dried soft tomatoes
30 g Radish sprouts
40 g Parmesan cheese
4 TABLESPOONS light balsamic vinegar
525 g (approx. 250 g dried) cooked penne noodles
7-10 Tbsp Sugar
6 discs Parma ham

Directions

1
Let the olives drip off and collect the stock. Cut bread into large cubes. Heat 4 tablespoons of oil in portions in a frying pan. Fry the bread cubes for 5-6 minutes while turning them brown, season with salt and pepper, take them out and let them drain on kitchen paper
2
Wash the asparagus, dab dry, cut off the woody ends. Cut the asparagus in half first lengthwise, then crosswise. Peel onion and garlic and chop finely. Chop tomatoes coarsely. Put drained olive stock (1-2 tablespoons) and 4-5 tablespoons of oil in a pan and heat. Tomatoes, asparagus, onion, olives and garlic
3
Wash the sprouts and let them drip off. Grate cheese, put aside approx. 1/4 for sprinkling. Deglaze asparagus-tomato mixture with vinegar, bring to the boil briefly, place in a bowl with pasta and bread cubes, mix, allow to cool slightly
4
Add sprouts and cheese, season with salt, pepper and sugar. Pluck ham smaller, arrange with pasta salad, sprinkle with remaining cheese